Recipe: Birdie in a Basket

From Terry Golson, author of “The Farmstead Egg Guide & Cookbook”:

One of my earliest memories is of eating birdie in a basket. Frying an egg in a hole torn out of a piece of bread is a whimsical, appealing way to serve eggs. As a child, I never would have eaten a lone fried egg, but I happily ate a birdie in a basket whenever it was put in front of me. Use your favorite bread here.

Birdie in a Basket

Courtesy of Terry Golson
Makes 1 serving


Unsalted butter
1 slice bread
1 egg
Kosher salt and freshly ground black pepper


Houghton Mifflin Harcourt

Generously butter the bread on both sides. Tear or cut a hole from the center of the bread or use a cookie cutter, such as a heart shape, to cut out the “basket.”

Heat a skillet over medium heat and add just enough butter to coat the surface. Put in the slice of bread and then crack the egg into the hole. Cook until the bottom sets and the bread toasts. Turn over and continue to cook to the desired doneness.

Slip the bread and egg onto a plate. If you used a cookie cutter, fry the cutout center piece, too, and set it next to the egg on the plate. Serve with salt and pepper.

From “The Farmstead Egg Guide & Cookbook” © 2014 by Terry Golson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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